Category
Fiber
Fermentability By gut microbiome
Food sources
Non-starch polysaccharides (NSP) Cellulose 10-30% Grains, fruits, vegetables and nuts.

Hemicelluloses e.g.arabinoxylan

50-70%
Cereals
Pectins ~100% Fruit and vegetables
Hydrocolloids i.e. gums, mucilages, β-glucans
~100%
Gums: plant exudates, seeds and seaweed Mucilage: Natural gums Cereals: barley and oats, sorghum, rye, maize, triticale, wheat, and rice
Resistant oligosaccharides (fructo-oligosaccharides (FOS) 100% FOS: fruits, vegetables and cereals
galacto- oligosaccharides (GOS) 100% GOS: Fruit and Vegetables
other resistant oligosaccharides) 100% Raffinose oligosaccharides: Seeds of legumes, lentils, peas, beans, chickpeas, mallow, and mustard
Resistant starch physically enclosed starch, some types of raw starch granules, retrograded amylose, chemically and/or physically modified starches ~100% Whole grains, legumes, cooked and chilled pasta, potatoes and rice, and unripe bananas.
Lignin associated with the dietary fiber polysaccharides 0% Celery and grains